Maple glazed pork chops with whiskey buttered applesauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Pork chops |
| 2 | ounces | Vermont maple syrup |
| 4 | ounces | Mashed potatoes |
| 1½ | ounce | Sharp cheddar |
| 4 | 1 oz slices carrots, cut on bias | |
| 3½ | ounce | Apple, sliced |
| ½ | ounce | Butter |
| ½ | teaspoon | Tarragon |
| 3 | ounces | Whiskey Buttered Applesauce |
| 1 | teaspoon | Fresh sage, chopped |
Directions
by Chef Ann Lyn Cooper, CEC, executive chef, The Putney Inn, Putney, Method: Dip chops in syrup and mark on grill with X pattern on both sides. Place in oven in pan with 1 ounce water and remaining syrup and cook until done (about 10 minutes). Brush with more syrup as needed to glaze.
Whip potatoes and cheese together. Poach carrots 5 minutes or until al dente. Add apples. Cook 1 minute; drain water and toss in butter and tarragon. Place potatoes on plate and rest pork chops against them.
Alternate carrots and apples around chops. Spoon applesauce over top; garnish with chopped sage.
Whiskey Buttered Applesauce 4 ounces Vermont hard apple cider 2 cinnamon sticks 6 allspice berries, whole 2 cloves 1 ounce clarified butter ½ ounce shallots 3 ounces apple, peeled and sliced 1 ounce maple syrup 3 ounces Jack Daniels whiskey 2 ounces cider reduction 1 ounce pan drippings from pork chops 2½ ounces sweet cream butter ⅛ teaspoon fresh nutmeg, grated Fresh sage, chopped Method: Place first four ingredients in pan and reduce by half.
Saute cloves and shallots in clarified butter until slightly caramelized. Add syrup to pan and cook 1 minute. Deglaze pan using 2 ounces whiskey and reduce. Add cider reduction, pan drippings and remaining whiskey. Simmer and reduce slightly. Place sweet-cream butter in pan and shake vigorously until emulsified. Add nutmeg and sage to sauce to finish.
Source: Culinary Review